1. Cook green peas till soft. If there is cooking liquid left in peas, drain and reserve the liquid.
2. Grind coconut with chili and coriander powder and tamarind to a coarse paste. (Use some of the cooking liquid for grinding)
3. Heat the oil in a fry pan. Add cloves and cinnamon. After few seconds, add onion and fry till light brown. Add the methi leaves and fry well.
4. Add the coconut paste and fry well.
5. Add cooked peas and salt.
6. Sprinkle 2-3 tbsp of cooking liquid and simmer on low flame for 2 to 3 minutes.
7. Serve hot with chapathi or steamed rice.

Serves:4 to 6